Toast the bacon to very dry and crispy, finely diced. Combine it with cream cheese. If too hard to stirr means your cheese too cold, microwave the cheese for a few seconds. Keep the filling in fridge until serve

Directions:

In a large mxing bowl, combine the two nuts, two flours, rosemary and salt

Add the butter and cut them with a pastry blender to the size of small bead

Add the wine water, little by little, mix, until the flour mixture can just hold together, but definitely not wet. Press down the dough like a disk, wrap, rest in the fridge for at least an hour

Roll the dough with no more than 1/2 cm thickness. In between rolling give the dough a lot of rest and chill time. Pre-heat the oven to 350F/ 180C

Cut the dough with a cookie cutter (mine 4.5 cm). Lay them on a baking tray, stick nuts on half of the crackers, egg wash, bake for 15 - 20 minutes

Cool the crackers on rack. Spread the filling and assemble as a sandwich right before you serve.